Curried Cauliflower Soup


This simple vegetarian soup packs a punch of spicy curry flavour.

  • 20g butter
  • 1 brown onion, roughly chopped
  • 2 tablespoons korma curry paste
  • 1.2kg head cauliflower, trimmed, cut into florets
  • 2 sebago potatoes, peeled, roughly chopped
  • 1 litre Massel vegetable liquid stock
  • 1/2 cup pure cream
  • Extra pure cream, to serve
  • Coriander leaves, to serve
  • Warm garlic and herb naan, to serve


  1. Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook for 30 seconds or until fragrant. Add cauliflower, potato, stock and 2 cups cold water. Stir to combine. Simmer, partially covered, for 25 minutes or until vegetables are tender. Remove from heat.

  2. Using a stick blender, carefully blend soup until smooth.

  3. Return to heat. Stir in cream. Cook for 5 minutes or until heated through. Divide soup between bowls. Drizzle with extra cream and sprinkle with coriander. Serve with naan bread.



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